Pear & Fennel Fall Salad

So the Holidays are sneaking up fast. I’m getting this salad recipe published just under the wire, I know. But it’s a super simple and healthy salad you can whip up in a hot minute. And seeing that I’ve served it to a variety of holiday guests, I can attest that it is a crowd pleaser every time!

I love when the weather gets cooler, and the local arugula appears at the market. It’s one of my favorite greens, and it holds up to hearty fall produce to make the perfect salad, no matter what you add to it. This salad adds another favorite of mine, fennel, along with some pears, pomegranate seeds, and of course a touch of blue cheese. It’s like a beautiful fall day on a plate.

The ingredients are readily available during the holiday season, so don’t worry about finding them last minute. Make it this Thanksgiving, because you know you need a little something green on the table- and that green bean casserole is anything but…

I hope you and yours enjoy this salad as much as I do. If you make it, be sure to tag me on social media!

Pear & Fennel Fall Salad

Serves 4-6.

Ingredients:

Salad:

5 C Arugula

2 Pears , Cut into Eighths

1-1 1/2 C Fennel, Slice Thin (1 Medium Bulb)

1/2 C Pomegranate Seeds

1/4 C Blue Cheese, Crumbled

Dressing:

1/4 C Extra Virgin Olive OIl

1/4 C White Balsamic Vinegar

1 T Grainy Dijon Mustard

1 T Maple Syrup

Salt & Pepper

Directions:

Add the Arugula, Pears, Fennel, and Pomegranate Seeds to a large bowl. Gently toss. Crumble the Blue Cheese over top.

To make the Dressing, Combine all ingredients, and mix to combine.

Pour the Dressing over the Salad when ready to serve.

Pin me for later!

Notes:

• When making this recipe, I used Seckel Pears, which are smaller than normal Pears. I used 4 Pears, instead of 2.